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| Number | Title | Issue Date |
| 7420105 | Barley for production of flavor-stable beverage According to the invention, there is provided null-LOX-1 barley and plant products produced thereof, such as malt manufactured by using barley kernels defective in synthesis of the fatty acid-converting enzyme lipoxygenase-1. Said enzyme accounts for the principal a... | 09/02/2008 |
| 7323162 | Aqueous cosmetic coloring and gloss compositions having film formers There is provided an aqueous cosmetic composition. The composition has an amount of a water-resistant film former and an amount of an oil-resistant film former effective to impart resistance to both water and oil when applied to the lip and/or skin. A preferred comp... | 01/29/2008 |
| 7008652 | Method for production of a flavorless malt base A flavorless, odorless and colorless malt base is produced by preheating a malt base derived from malt grains in aqueous solution in the presence of an activated charcoal absorbent to remove proteins from the mixture before or after fermenting the mixture in the pre... | 03/07/2006 |
| 7001629 | Method and plant for solvent-free microwave extraction of natural products A microwave extraction method involves the steps of placing biological material in an enclosure without any solvent whatsoever and exposing the solvent-free biological material to microwave radiation to free at least some of the natural product, and then separating ... | 02/21/2006 |
| 6989167 | Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of reducing sugar in a food material before final heating (e.g., cooking)... | 01/24/2006 |
| 6890571 | Slowly digestible starch product This patent pertains to a slowly digestible starch prepared by debranching low amylose starches, particularly by isoamylase. Such slowly digestible starches are useful in edible products, including nutritional supplements. ... | 05/10/2005 |
| 6726942 | Method of improving the properties of a flour dough, a flour dough improving composition and improved food products A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, comprising adding an effective amount of an oxidoreductase capable of oxidizing maltose, in particular a hexose oxidase, e.g. isolated f... | 04/27/2004 |
| RE38507 | Antistaling process and agent The staling of leavened baked products such as bread is retarded by adding an enzyme with exoamylase activity to the flour or dough used for producing the baked product in question. ... | 04/27/2004 |
| 6660915 | Low lipoxygenase 1 barley Barley plants having reduced lipoxygenase-1 enzyme activity are provided, for example, barley plants expressing mutant LOX-1 protein. The barley plants of the invention are useful in the production of plant products such as malt and brewed beverages, part... | 12/09/2003 |
| 6635289 | Methods and compositions for retarding the staling of baked goods The present invention provides novel baked goods having incorporated therein a delivery vehicle that provides protection to an alpha-amylase enzyme from thermal denaturation and continuously releases the alpha-amylase enzyme during, and following the baki... | 10/21/2003 |
| 6468567 | Malt beverage having stabilized flavor and methods of production thereof The present invention is directed to a method for stabilizing the flavor of a fermented malt beverage, most particularly a beer, by the addition of one or more inhibitors, blockers, reducing agents or binding agents that inactivate one or more Maillard re... | 10/22/2002 |
| 6461649 | Improving quality of flour-baked compositions The present invention provides a composition for the improvement of the quality of a flour-baked composition such as bread and sponge cake, which comprises, (a) 0.005 to 2 parts by weight of a cereal protein partial decomposition product having a weight a... | 10/08/2002 |
| 6372269 | Compositions for producing fermented malt beverages The present invention is directed to a method for stabilizing the flavor of a fermented malt beverage, most particularly a beer, by the addition of one or more inhibitors, blockers, reducing agents or binding agents that inactivate one or more Maillard re... | 04/16/2002 |
| 6183787 | Quality improver for use in producing bread A quality improver for producing bread, comprising at least one component (i) selected from malt, rice fermentation product, and wheat fermentation product and (ii) biotin. Preferably it further contains mevalonolactone and/or mevalonic acid or a lactic a... | 02/06/2001 |
| 6129937 | Flavoring agent Flavoring agent obtained by a process in which seeds of an edible plant are germinated, the sprouts obtained are matured under the effect of their endogenous enzymes, an optional fermentation of these sprouts is envisaged with at least one microorganism, ... | 10/10/2000 |
| 6080433 | Method for production of nutrition physiological valuable products and a plant for accomplishing the method A process for the preparation of nutritionally valuable products from cereals by means of an enzymatic degradation of the starch present in the cereals is provided. Gelatinization and degradation of the starch to soluble dextrines and their continued degr... | 06/27/2000 |
| 5955070 | Inoculation by Geotrichum candidum during malting of cereals or other plants The invention provides micro-organism strains of the Geotrichum candidum family, obtainable by selecting and cloning natural strains of the micro-organism, and which have the following properties: a lipase activity of less than 2.5.multidot.10-7 | 09/21/1999 |
| 5849595 | Method for monitoring the effects of chemotherapeutic agents on neoplasmic media A method for monitoring the effects of a chemotherapeutic agent on a neoplasm medium. The method is premised on the discovery that chemotherapeutic agent, such as retinoic acid, affects the fluorescence spectroscopy of neoplasmic media and that such diffe... | 12/15/1998 |
| 5827564 | Breakfast cereal with milk pieces Aggregate pieces of instantized dry milk powder, which are uniformly distributed among cereal pieces in multi-serving packages of ready-to-eat breakfast cereal, tend to maintain their distribution by virtue of a size which is made comparable to that of th... | 10/27/1998 |
| 5817350 | Carbohydrase enzyme food supplement composition This invention relates to a carbohydrase enzyme food supplement composition comprising a unique combination of at least one cellulase fungal enzyme, at least one alpha amylase fungal enzyme and at least one hemicellulase fungal enzyme. More particularly, ... | 10/06/1998 |
| 5504072 | Enteral nutritional composition having balanced amino acid profile Enteral nutritional composition comprising 4-30% lipid component, 65-80% carbohydrate component and 16-25% protein component, based on total caloric content, wherein said protein comprises by weight 14-30% glutamine and 5-33% arginine and said composition... | 04/02/1996 |
| 5439701 | Fiber-containing food product and process for producing it from a portion of by-product of alcohol production process A process for manufacturing flavors from the spent mash of a fermentation mixture is provided wherein the spent mash of the fermentation mixture after distillation is separated into two constituent portions, the thin stillage and the wet distillers' grain... | 08/08/1995 |
| 5438042 | Enteral nutritional composition having balanced amino acid profile An enteral nutritional composition comprising 4-30% of a lipid component, 65-80% of a carbohydrate component, and 16-25% of a protein component, based on total caloric content is disclosed. This protein component of this composition comprises, by weight, ... | 08/01/1995 |
| 5429828 | Hemicellulase supplement to improve the energy efficiency of hemicellulose-containing animal feed Soil microorganisms are obtained that produce a hemicellulase which is particularly useful in increasing the available energy content of hemicellulosic foodstuffs. These microorganisms can be cultured per se or can be used as sources of genetic informatio... | 07/04/1995 |
| 5409717 | Process for preparing extended shelf-life bagel Bagels with extended shelf life, preferably at least two weeks, and processes and formulations are disclosed. The process includes the steps of: preparing a dough by mixing flour, water, yeast, salt, and sugar and a freshness-promoting combination of star... | 04/25/1995 |
| 5395623 | Human food product derived from cereal grains and process A bakery ingredient including a milled, starch-bearing grain having about 60-80% of its starch enzymatically eliminated by conversion to a soluble form and about 4 to 30% by weight of a caramel-sugar mixture is disclosed along with a process for preparati... | 03/07/1995 |
| 5362512 | Liquid bread improvers Liquid bread-improving compositions with improved stability that contain: 75-95 wt. % vegetable oil having an N2 less than 2.0, 1-5 wt. % hydrogenated vegetable oil having a melting point between 60° and 70° C., 1-5 wt. % partly hydrogenated ... | 11/08/1994 |
| 5279839 | Bakery products and intermediates Transglutaminase, when added to flours or baking agents, preferable in combination with a protease or ascorbic acid, improves the resistance of dough to stretching, particularly of yeast doughs made from wheat flour.... | 01/18/1994 |
| 5183680 | Baking agent for leavened dough A baking agent and a process for producing a baking agent for leavened doughs includes a phospholipid fraction whereby the portion of phosphatidyl choline to phophtidyl ethanolamine is lower than 1.... | 02/02/1993 |
| 5130158 | Wheat flour and wheat flour composite for breadstuff There is disclosed a wheat flour comprising not less than 60% by weight of flours which pass through a screening surface having an opening of 75 microns and remain on a screening surface having an opening of 38 microns, which is suitable for the manufactu... | 07/14/1992 |
| 5108765 | Composition for improving the properties of dough and method of using same A composition is disclosed which comprises cellulase, xylanase, peroxidase, and optionally an oxidase. The composition may be incorporated in flour as an additive to dough for bread or other baked dough products such as puff pastry. Flour compositions com... | 04/28/1992 |
| 5059430 | Enzyme composition for retarding staling of baked goods An enzyme composition comprised of an acid stable microbial alpha-amylase enzyme and a bacterial alpha-amylase enzyme retards the staling of baked goods at low dosage levels without adversely affecting the organoleptic characteristics of the baked goods a... | 10/22/1991 |
| 5045328 | Treating parboiled grains and products Process of producing a grain product which comprises subjecting parboiled grain to compression by rolling the grains being maintained at temperatures prior to and during compression below gelatinization temperature. In certain cases the compression step i... | 09/03/1991 |
| 5023094 | Retarding the firming of bread crumb during storage Retardation of crumb firming during storage of a bread product by the incorporation of an effective amount of a thermostable glucanase into the dough before baking which thermostable glucanase restrains the retrogradation of the amylopectin without substa... | 06/11/1991 |
| 4985259 | Method of manufacture of fermented soybean food without cooking Fermented soybean food without cooking is produced by roughly breaking soybean into about 1/2-1/8 in size, taking off the coat and germ, feeding the roughly broken soybean into a sealed vessel, and after introducing steam at or under 1 Kg/cm2 f... | 01/15/1991 |
| 4957766 | Process for making beer containing an unfermented beer product The invention relates to a beer having an alcohol content of maximally 3.5% by volume. For obtaining a beer of this type having good flavor properties, the invention is characterized in that the beer is a mixture of beer obtained by conventional fermentat... | 09/18/1990 |
| 4956187 | Process for preparing iron enriched food products There is provided a process for preparing iron enriched food products by hydrolyzing pulverized soybean, pulverized carrot or a mixture of the two with saccharide-decomposing enzyme and cultivating yeast in said hydrolyzate in the presence of an iron comp... | 09/11/1990 |
| 4948600 | Process for the purification of a material rich in cocoa dietary fiber The present invention relates to a process for producing a natural cocoa dietary fiber enriched material, whereby the starting material is cocoa powder. The dietary fiber-rich cocoa material is obtained by removing starch which, first, is degraded enzymat... | 08/14/1990 |
| 4935249 | Method of combining baking additives and baker's yeast prior to use in preparing baked goods A method of packaging baker's yeast and one or more baking additives is provided. The additive(s) are placed in well-defined portions into one or more capsules depending on the particular additives utilized. The capsules have destructible walls and are le... | 06/19/1990 |
| 4894244 | Process for treating a hydrocarbon plant material and product produced thereby A process for treating a hydrocarbon plant substrate containing glucids and proteins is disclosed wherein said substrate is hydrolyzed with a hydrosolubilizing enzyme to form hydrosolubilized glucids, the resulting product is fermented with yeast at a pH ... | 01/16/1990 |
